Peppermint Bark

Preheat oven to 250 degrees. Line a cookie sheet with aluminum foil and spray with cooking spray.Alternatively, melt the chocolate in a double broiler and skip the oven bit!

Pour the milk chocolate chips onto the pan and spread them around. Bake for a couple of minutes until they look a bit melted. Then take the pan from the oven and spread the chocolate around with a spatula. Put the pan in the refrigerator to cool and harden for about 30 minutes.

Next open the candy canes, place them on a cookie sheet under a clean dishtowel and crush them with a hammer (this part is fun for kids). Sort the larger candy cane pieces from the candy cane dust.

Melt the white chocolate chips in a double boiler (I used a smaller pan in a bigger pan), stirring constantly. Add the peppermint extract and stir in the candy cane dust which will color your chocolate a light shade of pink. Let it cool a bit, then pour it over the top of your milk chocolate layer.

Sprinkle with candy cane pieces and press them down gently so that they stick.

Refrigerate for several hours, shake off the excess candy pieces, then break the bark into chunks. Best kept refrigerated.